Keto Corned Beef and Cabbage
6.0g
Net Carbs
40.9g
Protein
17.9g
Fat
3.0g
Fiber
365
Calories
Ingredients:
- 1 teaspoon Whole Black Peppercorns
- 1 each Bay leaves, dried
- 1 medium (2-1/2" diameter) Onions
- 5 pounds Beef Brisket (Whole, Lean Only)
- 4 medium Turnips
- 1 head, medium (about 5-3/4" dia) Cabbage
- 1/4 cup Unsalted Butter Stick
- 2 large (7-1/4" to 8-1/2" long) Carrots
Directions:
This recipe includes carrots which are typically introduced in Phase 3. To use in Phase 1 simply omit the carrots or do not eat them.
- Place corned beef in a large pot with peppercorns, bay leaf and water to cover. Cover and bring to a boil. Reduce heat and simmer 3 to 4 hours until tender, skimming fat occasionally.
- Cut the carrots into ½-inch chunks, cut the turnip into ½-inch cubes, and chop the onion. Core the cabbage and cut into 1-inch pieces. During the final hour of simmering, add carrots, turnips and onion.
- During last 20 minutes, add cabbage.
- Transfer meat to a cutting board, and thinly slice against the grain. Arrange on a platter, drain the vegetables and arrange around the meat. Brush with melted butter and serve with mustard on the side. Each serving is about 1 cup mixed cooked vegetables and 5 ounces cooked meat.
